The yellow pumpkin risotto is all we need to bring the best seasonal ingredients to the table: find out how to prepare it
Ingredients
- 250 g rice (carnaroli type)
- 250 g yellow pumpkin
- 80 g onion
- butter
- olive oil
- Grana Padano
- vegetable broth
- salt
The yellow pumpkin risotto is all we need to bring the best seasonal ingredients to the table: find out how to prepare it
For the recipe for risotto with yellow pumpkin, cut the pumpkin into pieces, depriving it of its peel and seeds. Pass it for 5 ′ in the microwave (at maximum power, covered) to soften it. Peel the onion, chop it, then let it dry in a saucepan with 2 tablespoons of oil and a knob of butter. Add the already softened pumpkin and let it cook for 2 minutes.
Add the rice and toast it for half a minute. Add about 600 g of boiling broth to ladles, stirring clockwise. Cook the risotto as usual. Cream it with a large knob of butter and three tablespoons of grated parmesan and, if necessary, season with salt. Serve the hot pumpkin risotto immediately.
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